Application of propidium monoazide quantitative PCR for selective detection of live Escherichia coli O157:H7 in vegetables after inactivation by essential oils

International Journal of Food Microbiology

Volumn 159, Issue 2, 2012, Pages 115-121

  Elizaquível, Patricia ^a   Sánchez, Gloria ^b   Aznar, Rosa ^a,b  

^a UNIVERSITY OF VALENCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

E. coli O157:H7; Essential oils; PMA; Real time PCR; Vegetables

Indexed keywords

CARVACROL; CLOVE OIL; CUMINALDEHYDE; ESSENTIAL OIL; EUGENOL; PROPIDIUM MONOAZIDE; REAGENT; THYMOL; UNCLASSIFIED DRUG;

ARTICLE; BACTERIAL CELL; BACTERIAL FLORA; BACTERICIDAL ACTIVITY; BACTERIUM CONTAMINATION; CINNAMON; CLOVE; CONTROLLED STUDY; CUMIN; ENTEROHEMORRHAGIC ESCHERICHIA COLI; FLOW CYTOMETRY; LETTUCE; MICROFLORA; NONHUMAN; OREGANO; PLATE COUNT; POLYMERASE CHAIN REACTION; QUANTITATIVE ANALYSIS; SOYBEAN; SPROUT; SUSPENSION; VEGETABLE;

AZIDES; DISINFECTION; ESCHERICHIA COLI; ESCHERICHIA COLI O157; FLOW CYTOMETRY; FOOD CONTAMINATION; LETTUCE; OILS, VOLATILE; ORIGANUM; POLYMERASE CHAIN REACTION; PROPIDIUM; REAL-TIME POLYMERASE CHAIN REACTION; VEGETABLES;

EID: 84867620613     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.08.006     Document Type: Article

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